Preparation

Preheat oven to 325°F. Spray 8 x 8 x 2-inch glass baking dish with nonstick spray. Bring large pot of salted water to boil. Add Swiss chard and cook just until wilted, about 2 minutes. Drain. Finely chop chard, then place in kitchen towel and squeeze dry. Set chard aside.

Heat oil in large nonstick skillet over medium-high heat. Add onion to skillet and sauté until soft, 4 to 5 minutes. Add sausage and sauté until brown and cooked through, breaking up with fork, 5 to 7 minutes. Remove from heat and cool.

Bake frittata until set in center, 45 to 55 minutes. Transfer baking dish to rack and cool frittata 15 to 20 minutes. Place platter atop dish with frittata. Using oven mitts, hold baking dish and platter firmly together and invert frittata onto platter; place another platter atop frittata and invert again so that frittata is right side up. Cut frittata into 20 pieces. DO AHEAD: Can be made 1 day ahead. Place frittata pieces on rimmed baking sheet. Cover and chill. Rewarm in 325°F oven until heated through, about 10 minutes.

Transfer frittata pieces to platter. Garnish each piece with parsley; serve warm or at room temperature.

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Reviews

Made it with spinach instead of chard, leeks instead of onions, and some chopped kalamata olives instead of all that sausage, for a delicious vegetarian version. It does need to cook for 55 minutes; at 45 minutes the center was still gooey.

A great brunch dish! Made two for a party of 19.
Four slight changes:
-fresh spinach steamed (make sure to drain and squeeze the water out)
-12 oz. Italian chicken sausage
-9 eggs
-baked for one hour
Made 24
Served with fresh bagels, capers, lox and cream cheese, fresh strawberries, romaine tossed with grated carrots, colorful small tomatoes, olive oil and salt, and tiny cupcakes (Elizabethan Desserts in Encinitas) leftover from my daughters wedding the night before!
And of course, lots of Sparkling Rose Domaine Chandon
Buonissimo!

Big hit for a Labor Day brunch! I used spinach in place of the chard because that's what was available and added zucchini and some sun-dried tomatoes. I was in a rush so I started it on the stove surface and finished it in the oven (20 min instead of 45). It was excellent

This is delicious! The Italian sausage and feta cheese gives this dish a more savory and satisfying flavor compared to other frittatas. I always include the chard stems in my cooking. I chopped them and sautéed with the onion. Adds crunch and color.

The recipe is a good basic frittata. It's nice to be able to make it all in the oven -- low heat is the key. I'm one of those who doesn't follow the recipe exactly, so I won't join in the debate. If you're using epicurious.com, hopefully you know some basics, so modifying a recipe based on what you have in your fridge/pantry makes sense. I made it with spinach, 6oz Niman Ranch spicy italian pre-cooked sausage, shallots, swiss cheese. Yummy. Tonight I'm making it with broccoli, spring onions, potatoes & grated parmesan -- plus I added a couple of extra eggs -- there was room for more in the baking dish I used the first time. Good basic recipe, works well with variations.

This recipe is great, as it makes a lot and is great for leftovers. Very easily customizable¿I've used veggie sausage for meatless meals, even. Used light cream instead of heavy, and didn't think the dish lacked anything. I would add some heat in the future though!

I make these all the time! You can easily change up the mix-ins -- we like ham or bacon or cheddar cheese or spinach...the list goes on. So easy to make if you do them the day before and reheat as instructed.

This made an excellent brunch main course--delicious and very pretty! Making it the day before and reheating it worked fine. I don't even like eggs very much, and I had a second helping. Made exactly per recipe except for easing up on the salt based on other reviews. Wouldn't change a thing. This is definitely a keeper.

Would rate it 3.5 forks if I could. Made exactly as is, twice, and both times I thought that I should have halved the salt, at least, since feta with sausage is salty enough. Very good recipe, but not completely "wow." Still a keeper for a make-ahead brunch item!

It was lovely and perfect. No particular changes to the recipe, I only replaced chard with spring greens (those in UK will know them), as chard wasn't in season just yet.
Mind it took longer to "cook in the middle" with a convection oven, cooking at low temp as prescribed (started to test at around 25' ...).

Love this dish!
I've made this
following the recipe
exactly and I've
played around a bit
as well. Both times
it got rave reviews.
I saute a shallot
with the onions, and
have even used red,
orange, and yellow
peppers in addition.
Turkey sausage can
be substituted if
you're feeding
health conscious
guests. I don't
think you can make a
mistake with this
dish. Absolutely
delightful, easy to
make, and so much
fun!

Really, really good. Made the night before and cut into into 9 pieces for brunch - no leftovers. Some of my friends don't eat pork so I used a spicy chicken sausage (no casing) from Whole Foods and it worked great. 1 cup feta crumbled by my hand turned out to be quite a bit more than 4.5 oz so based on the comments of other reviewers I 86'd the salt.

I loved this and will make it again and again! I was nervous that 40 minutes would over cook the frittata, but it tasted great.
I used red chard, so I used a paper towl to squeeze out the liquid; the red would have stained a dish towel.

I love when people make substitutions and write about it. I think the issue is with the "RATING" part. I use ratings to sort the recipes to decide which ones to read. If a recipe is poorly rated because people made substitutions they didn't like, I might not even look at a potentially great recipe.

I made these for my friend's party
and
they were a HUGE hit! I don't like
Swiss Chard, as I think it has too
strong of a flavor, so I opted for
baby spinach instead. Instead of
boiling the spinach I sauteed it in
a large skillet with some shallots,
garlic, a bit of butter and a little
bit of olive oil. Lightly salt and
pepper. Everything else was exactly
the same. This one is a keeper!